Keto Savory Vegetable Pancakes

Crispy, golden, and packed with flavor, these Keto Savory Vegetable Pancakes are the perfect low-carb twist on a classic comfort food. Made with nutrient-rich zucchini and cauliflower, held together by almond flour, eggs, and a touch of nutty Parmesan cheese, these pancakes are both wholesome and satisfying. Seasoned with garlic and onion powder for a flavor boost, they’re pan-fried to perfection for a beautifully crisp texture. Quick to prepare in just 30 minutes, they’re ideal for a healthy breakfast, a light lunch, or even a snack. Serve them warm with a sprinkle of fresh scallions for an added pop of flavor and freshness. Whether you’re following a keto diet or simply looking for a delicious way to enjoy your veggies, these easy-to-make pancakes are sure to impress!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 1 cup Cauliflower
• 2 large Eggs
• 0.5 cup Almond flour
• 0.25 cup Parmesan cheese
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 3 tablespoons Olive oil
• 2 tablespoons Scallions

Directions

Step 1

Start by grating the medium zucchini using a cheese grater. After grating, place the zucchini in a clean kitchen cloth and squeeze out as much water as possible.

Step 2

Chop the cauliflower into small florets and pulse in a food processor until you get a rice-like consistency.

Step 3

In a large bowl, combine the squeezed zucchini, riced cauliflower, and crack in the eggs. Stir to mix well.

Step 4

Add the almond flour, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix the ingredients until fully combined.

Step 5

Heat a non-stick frying pan over medium heat. Add 1 tablespoon of olive oil and allow it to shimmer.

Step 6

Scoop about 2 tablespoons of the vegetable batter per pancake into the pan, gently flattening them with a spatula.

Step 7

Cook each pancake for about 3-4 minutes on each side, or until they are golden brown and crisp. Adjust the heat as necessary to avoid burning.

Step 8

Repeat with the remaining batter, adding more olive oil to the pan as needed.

Step 9

Once cooked, transfer the pancakes to a plate lined with paper towels to soak up any excess oil.

Step 10

Garnish with chopped scallions before serving. Enjoy these keto-friendly savory vegetable pancakes warm.

Nutrition Facts

Serving size	(584.3g)

Amount per serving	% Daily Value*
Calories	1017.8

Total Fat 83.7g	0%
Saturated Fat 16.2g	0%
Polyunsaturated Fat 4.2g
Cholesterol 394.2mg	0%
Sodium 3587.1mg	0%
Total Carbohydrate 37.8g	0%
Dietary Fiber 10.7g	0%
Total Sugars 19.1g
Protein 36.6g	0%

Vitamin D 82IU	0%
Calcium 465.7mg	0%
Iron 5.4mg	0%
Potassium 1110.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.7%

Protein: 13.9%

Carbs: 14.4%